I'm 15 and made this is under an hour with ease (with a little assistance in prep). it was incredible and got 5 stars from the whole family, who said it was restaurant worthy!! we did replace the cream cheese with a vegan cream cheese (i am dairy free) and it was still amazing. I also pre-cooked the pasta which made it a bit quicker, however the sauce was quite watery. because of this I decided to add half a can of tomato paste alongside the canned tomatoes, and that along with the cream cheese thickened it up nicely. served with a green salad, garlic bread, and san pellagrino and it was delicious!
